Yield: 10 servings
10 dried apricots
1/2 cup balsamic vinegar
1 tbsp. Lance Montana's Magical Marinades (Tuscan)
1 full recipe Tuscan Blue Cheese Spread
2 tbsp. ground pistachios
1. Marinate apricots in mixture of balsamic and magical marinade overnight. Pat dry.
2. Line apricots all in a row. Using a pastry bag or by hand, add about a die size amount of the blue cheese spread. Finish by topping each one with the ground pistachios. One simple yet elegant canapés.
Yield: about 2 cups
½ toasted cashews
12 oz. roasted red peppers
1 clove garlic
3 tbsp. lemon juice
1 tbsp. Lance Montana’s Magical Marinades (Any Flavor)
1 tsp. salt
¼ cup balsamic vinegar
¼ cup olive oil
Place all the ingredients except oil in a blender on high, adding the oil in a thin stream until smooth.
Yield: 3 cups
1 lb. Tomatillos, rough chop
2 cloves garlic, rough chop
½ white onion, rough chop
2 limes, juice
1 Poblano Pepper, rough chop
1 tsp. Lance Montana’s Magical Marinades (Mexican)
1. Place tomatillos, garlic, onion, lime juice, poblano pepper, and Lance Montana’s Magical Marinades into blender. Blend on high till salsa is a thick puree consistency like a homemade ice cream shake.
Yield: 2 cups
½ onion, minced
1 clove garlic, minced
½ poblano, very small dice (julienne or julienne fine)
1 lime, juiced
1 tbsp. white vinegar
1 tsp. sugar
½ tsp. Salt
2 tsp. Lance Montana’s Magical Marinades (Mexican)
¼ bunch cilantro, chopped
4 medium sized tomatoes, small dice
Yield: one 17 x 11 focaccia
2 cup warm water
4 tsp. dry yeast
2 tsp. honey
6 cups all-purpose flour
4 tbsp. vegetable oil
2 tsp. cayenne pepper
4 tbsp. Lance Montana’s Magical Marinades (Mexican)
cornmeal for sprinkling
1 tsp. salt
1 cup fresh grated cheddar cheese
1. Pour water into bowl. Stir in honey. Sprinkle with yeast. Let sit 10 minutes.
2. In a large bowl, mix oil, pepper, and magical marinade. Add 1 cup flour and water yeast mixture. Mix until smooth. Continue to add remaining flour and more in needed until dough pulls away from the bowl.
3. Either knead by hand or use an electric mixer with dough attachment. Knead until the dough feel silky smooth. Add additional flour as necessary to reduce the stickiness. This process should take at least 5 minutes.
4. Retire dough to an oiled bowl and cover with plastic wrap. Let rest in warm place for 1 ½ hours.
5. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal. Preheat oven to 400 degrees.
6. Remove dough from bowl and place on lightly floured work space. Gently press dough with the heal of our hand to flatten to the correct size, which is, nearly the same size as the baking sheet. Carefully place in the baking sheet, cover, and let rest for 30 minutes in a warm place.
7. Just before baking, using your fingertips, poke minor indentations all over the dough. Sprinkle with cheese and salt. Bake in oven for 30-40 minutes, or until lightly browned.
Yield: one 17 x 11 focaccia
2 cup warm water
4 tsp. dry yeast
2 tsp. honey
6 cups all-purpose flour
4 tbsp. olive oil
4 tbsp. Lance Montana’s Magical Marinade (Tuscan)
cornmeal for sprinkling
1 tsp. salt
½ cup fresh grated parmesan cheese
1. Pour water into bowl. Stir in honey. Sprinkle with yeast. Let sit 10 minutes.
2. In a large bowl, mix oil and magical marinade. Add 1 cup flour and water yeast mixture. Mix until smooth. Continue to add remaining flour and more in needed until dough pulls away from the bowl.
3. Either knead by hand or use an electric mixer with dough attachment. Knead until the dough feel silky smooth. Add additional flour as necessary to reduce the stickiness. This process should take at least 5 minutes.
4. Retire dough to an oiled bowl and cover with plastic wrap. Let rest in warm place for 1 ½ hours.
5. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal. Preheat oven to 400 degrees.
6. Remove dough from bowl and place on lightly floured work space. Gently press dough with the heal of our hand to flatten to the correct size, which is, nearly the same size as the baking sheet. Carefully place in the baking sheet, cover, and let rest for 30 minutes in a warm place.
7. Just before baking, using your fingertips, poke minor indentations all over the dough. Sprinkle with cheese and salt. Bake in oven for 30-40 minutes, or until lightly browned.
Yield: 3 cups
1 lime, juiced
1 tsp. white vinegar
1 tbsp. Lance Montana’s Magical Marinades (Mexican)
1 jalapeno, minced
2 cloves garlic, minced
½ red onion, minced
1 tsp. Sugar
½ tsp. Salt
3 avocados, diced
2 peaches, diced
½ red pepper, small dice
¼ bunch cilantro, chopped
1. Combine juice of lime, vinegar, and magical marinade until dissolved. Add jalapeno, garlic and red onion and let rest for up to day ahead of service.
